Keep your fingers safe: John Finger from Hog Island Oyster teaches you how to unlock the magic of the oyster without injuring yourself.

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Shucking can be dangerous, and as speed and numbers increase, so does the risk — hence the chain-mail gloves made just for this task. But John Finger from Hog Island Oyster brings it simply and safely down to four steps. All you need is a clean, dry kitchen towel, a good oyster knife (below), and a modicum of good sense.

The Equipment You'll Need

The Dish

Serving oysters on a bed of crushed ice not only keeps them cold, it keeps them level, so you don't lose any of the nectar. Traditional French-style 14-inch stainless-steel oyster platter $18 and stand $12 plus shipping; 800-473-0577; jbprince.com.

The Knife

We recommend a four-inch Dexter-Russell with a stain-free, high-carbon-steel blade and a polypropylene handle for a slip-resistant grip. $15 plus shipping; 415-663-9218; hogislandoysters.com.

Step One

Under cold running water, scrub any mud or dirt from the shell (it should be tightly closed and feel heavy) with a stiff wire brush. Keep the oysters refrigerated (cup side down to help retain their nectar) and covered with a damp, clean kitchen towel until ready to serve.

Step Two

Using a folded towel or glove, securely hold the oyster cup side down with the point (or hinge side) toward you. Keep your hand across the oyster, perpendicular to the knife. Insert the oyster knife through the hinge, angling the blade down into the cup of the oyster. When you feel the knife sink in, twist it as if you were turning an ignition key until you hear the hinge pop.

Step Three

Starting at the adductor muscle — the tough little band that clamps the two sides of the shell together — scrape the blade across the top of the shell (similar to keeping the knife near the bone when filleting fish) by rotating the oyster until the adductor muscle is on the far side of the shell, away from you. (When you open the oyster, there shouldn't be any meat attached to the top shell.)

Step Four

Rotate the oyster so the adductor muscle is now directly in front of you again, sliding the knife under the muscle to loosen the meat. Check for any shell or grit. Settle the bottom of each shell into a bed of crushed ice and serve immediately.